THE INSPIRATION

THE TECHNIQUE

Combine all ingredients in a food processor and pulse until well combined, about 30 seconds. Reserve chilled for service.

TOMATO AVOCADO SALSA

THE INSPIRATION

1 Ripe Avocado, Pitted and Cubed

2 Plum Tomatoes, Diced

2 oz. Finely Diced Red Onion

½ Juice of Fresh Lime

Kosher Salt and Freshly Milled Black Pepper (to taste)

THE TECHNIQUE

Combine all listed ingredients and hold chilled for service.

GRILLED VEGGIE TACOS

THE INSPIRATION

4 oz. Onion, Cut in Half

1 Zucchini, Cut Lengthwise

3 Carrots, Peeled (blanched for 3 minutes in salted water prior to grilling)

6 oz. Shiitake Mushroom Caps

2 oz. Vegetable Oil

2 tbsp. McCormick® Montreal Steak® Spice

6 oz. Tomato Avocado Salsa

6 oz. Dannon Honey Chipotle Crème

12 5-inch Soft Corn Tortillas

12 Cilantro Sprigs

12 Radish Slices

THE TECHNIQUE

Toss all listed vegetables in oil to lightly coat. Sprinkle all generously with Montreal Spice.
Prepare a char grill and grill all vegetables until well charred and caramelized. Allow to cool.
Cut all vegetables in spears to allow them to be assembled in the tortilla easily.
Warm the tortillas for service and hold warm.
Heat a sauté pan on high heat, add veggies and sauté until hot.
Assemble tacos by placing 3 oz. of grilled veggies on top with 1 oz. of avocado tomato salsa and 1 oz. of honey chipotle crème. Garnish with a cilantro spring and 2 slices of radish per taco. Serve at once.

THE TECHNIQUE

Combine all listed ingredients in a food processor and pulse until smooth. Blend for 1 minute until a smooth paste is achieved.
Add the yogurt and continue to blend only till well combined. (About 1 additional minute.) Remove and store chilled for service.

GINGER LEMONGRASS GRILLED SHRIMP LETTUCE WRAPS

THE INSPIRATION

24 oz. 26/30 P&D Tail-Off Shrimp

3 oz. Julienne Carrots

3 oz. Julienne Red Onion

3 oz. Sliced Red Radish

¼ cup Rice Vinegar

2 tbsp. Honey

Salt and Pepper

12 Cilantro Sprigs

12 Mint Leaves, Chiffonade

6 Basil Leaves, Chiffonade

4 oz. Dry-Roasted Chopped Peanuts

12 Bibb Lettuce cups

THE TECHNIQUE

Combine ½ of the marinade with the shrimp and mix together to coat well. Allow to marinate 1 hour.
Combine red onion, salt, pepper, rice vinegar and honey in a stainless steel bowl. Allow to pickle for 1 hour. Add carrots and radish at service and combine well.
Grill shrimp on a char broiler for 1 ½ minutes per side. Remove and reserve warm for service.
Place 4 shrimp in each lettuce cup. Top with pickled onion mixture, ½ oz. and drizzle with ½ oz. of ginger lemongrass marinade/ sauce. Top with basil, mint, and cilantro and garnish with toasted peanuts.